Cottage Cheese Egg Bites
Blender cottage cheese egg bites—fluffy, high-protein, Starbucks-style breakfast meal prep. Bake a dozen at once for grab-and-go mornings.
🛒Ingredients
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced cooked turkey bacon or ham (optional; pre-cooked)
- 1/4 cup diced bell pepper
- 2 tablespoons chopped green onion
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of garlic powder
- Cooking spray or oil for muffin tin
🔧Kitchen Tools Needed
- Blender
- 12-cup muffin tin
- Mixing bowl
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 350°F. Generously grease a 12-cup muffin tin (or use silicone cups).
- 2
Blend eggs and cottage cheese until smooth, about 20–30 seconds.
- 3
Stir in cheddar, turkey bacon or ham (if using), bell pepper, green onion, salt, pepper, and garlic powder.
- 4
Divide mixture among muffin cups (about 3/4 full).
- 5
Bake 20–25 minutes until set and centers reach 160°F (eggs fully set).
- 6
Cool 5 minutes before removing. Store refrigerated up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 160
🏷️Recipe Tags
❓Frequently Asked Questions
Why cottage cheese?
It blends smooth for a fluffy texture and bumps protein without heavy cream.
Can I freeze them?
Yes—freeze up to 2 months. Thaw overnight and reheat to 165°F.
No blender?
Whisk eggs well and finely mash cottage cheese; texture will be slightly more rustic.
Vegetarian?
Skip meat; add spinach or mushrooms sautéed first to remove moisture.
Air fryer?
Use silicone molds; air fry around 300°F for 10–14 minutes until set and 160°F+.
